Directions:Heat the coconut oil in a soup pot over medium-high heat. Add the leek and garlic, and sauté 3-5 minutes or until soft. Add the celery, zucchini, and cumin, sauté for 5 minutes. Add the water and bring to a boil. Cover pot, reduce heat, and simmer for 25 minutes. Add the peas and and cook for another 3 to 5 minutes until peas are tender. Remove from heat and allow to cool for ten minutes. Add coconut milk, salt, and lemon juice. Transfer the mixture to a blender or food processor, and puree until smooth. Serve hot or cold, garnished with watercress leaves, coconut milk, and peanuts. Enjoy! Feel free to substitute any ingredients as preferred or depending what you have on hand.